Portuguese Cakes (another way)

Ingredients

• half a pound of fine flour
• the yolks of six eggs
• four ounces of almonds
• the white of an egg
• a pinch of orange-sugar
• the juice of four oranges
• four ounces of potato-flour
• the six whipped whites of eggs
• a layer one inch thick
• a thin layer of apricot marmalade
• a layer of orange-icing sugar

Method

1. 1

   Put yolks into a basin and work with a spoon till frothy.

2. 2

   Pound almonds with egg white, sieve, add orange-sugar and dilute with orange juice.

3. 3

   Add potato-flour to frothy mixture, then almonds and orange-juice, and whipped egg whites.

4. 4

   Pour onto a buttered baking-sheet, spread to 1 inch thick, and bake in a moderate oven.

5. 5

   Once cooled, mask with apricot marmalade and orange-icing sugar, divide into squares, and let glaze dry.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1303. The excerpt below is the record exactly as published.

half a pound of fine flour, and the yolks of five eggs. Beat the ingredients thoroughly, and mix in gradually a table-spoonful of orange-flower water, a glass of sherry, four ounces of picked and dried currants, and last of all the whites of the eggs, which have been beaten to a firm froth. Beat Plate VU. r Waller MlS.HactonGa.-deu !. Pigeon Pie. 2. Came Pie. 3, Roast Turkey, Garnished. 4". Fillets OF Fowl&Toncue. 5. Braised Legs of Fowl with Fillets of Tongue. POR (G17) POS the mixture for some minutes, pour it into small buttered tins, and bake in a brisk oven from fifteen minutes to half an hour, according to the size of the tins. Probable cost, Is. lOd., exclusive of the sherry. Portuguese Cakes (another way).— Take halt a pound of fi^; and the yolks of six eggs. Put these into a basin, and work with a spoon till frothy. Pound four ounces of almonds with the white of an egg, pass them through a sieve, add a pinch of orange-sugar, and dilute with the juice of four oranges. As soon as the cake-prepara- tion is frothy, add to it carefully four ounces of potato-flour. Next add the almonds and orange-juice, together with the six whipped whites of eggs. Pour the mixture on a baking- sheet with an up-standing border, the baking- sheet being buttered and covered with paper. Spread the mixture in a layer one inch thick. Bake in a moderate oven. When the cake has cooled, face it on the top and mask on this side, first with a thin layer of apricot marmalade, and afterwards with a layer of orange-icing sugar

Cook this with the app: pantry check, scaling, and the assistant.